I know the story. You love the holiday feasts, but wonder how many days you can put up with Mom’s 14 layer casserole, turkey sandwiches, and the constant worry of running out of mayonnaise. There’s more to leftovers than 5 day old dinner rolls, reformed cranberry sauce, and gelatinous gravy. With the help of The Iowa Gallivant and Toppling Goliath, we can bring a whole new dimension to the Thanksgiving madness. Think twice before getting those care packages together for your visitors. You may want to hold on to your vittles.

The official sponsor to Iowa Recipe Quest are the great folks at the Hy-Vee on North Dodge Street in Iowa City! And yes, that’s a big container of Cookies and Cream fluff. And no, the whole container didn’t make it to the other members of Team Goodvin. Prep time: 20 minutes Cook time: 10 minutes Yield: 2 cups sauce

2/3 cup crumbled goat cheese

1/2 cup Dorothy’s New World Lager

1/2 cup heavy whipping cream

2 teaspoons dried dill weed

Pinch of salt, black pepper, and garlic

You like simple? I know I do! Goat cheese has a unique velvety flavor and it’s not something you want to mask. The crispness of the lager goes extremely well with the cheese and the heavy cream brings it all together with the dill. Add all the ingredients together in a sauce pan and bring to a high simmer, whisking constantly. Reduce heat and let stand. Let’s make some omelets, now!

Crack as many eggs as you want and get that special pan out that has flipped countless omelets. We always make ham, along with turkey, for Thanksgiving and who doesn’t love it diced up in their eggs. You’re wanna-be dietitian of a cousin has been talking all week about how you should eat better, so let’s appease him/her by adding some fresh sauteed veggies. Warm up some that leftover stuffing and slide it in that omelet. Top with the goat cheese sauce and live out your finest breakfast moment ever!

Kinda purdy, ain’t she! That’s how we leftover at our house. We egg it up and slap a bunch of cheese on everything. You can, too!